Ingredients
Scale
- 4 ounces dry penne pasta, I used gluten free brown rice penne
- 1 teaspoon olive oil
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, cut in half
- 1/2 teaspoon salt
- 1 pinch red pepper flakes
- 3/4 teaspoon dried oregano
- 2 tablespoons chopped fresh Italian parsley
Instructions
- Cook the pasta according to package directions.
- While pasta is cooking heat a large skillet over medium heat. Add the olive oil, onion, and a pinch of salt. Cook onions for about 3 minutes until softened. Next, add the garlic, cherry tomatoes, 1/2 teaspoon salt, red pepper and oregano. Cook mixture until tomatoes are softened and beginning to break down, about 12 minutes. Turn the heat off and stir in the fresh parsley.
- Drain the pasta and top with cherry tomato sauce.
Notes
Recipe makes 2 servings, double recipe if more is desired
- Category: Entree, Gluten Free, Vegan